Recipes
Mini Pavlovas

Recipe.

Mini Pavlovas

Our competition winner Gina Katsoulis shared her recipe for these mini pavlovas. She says: “Nothing fancy but my favourite is making QUICK and EASY dark chocolate/mixed berries mini pavlovas, something everyone can make and guaranteed to be loved by all.” Enjoy them with Brown Brothers Cienna or Cienna Rosso.

Whisk those egg whites until they are firm, add sugar 1tbspn at a time and keep whisking until sugar is all dissolved.

Add a few drops of almond essence (this is my biggest tip making pavlovas, they make them taste incredible and give them that WOW factor, trust me!), add the 1 teaspoon of balsamic vinegar (this enhances tastes and give mini pavlovas that slight soft centre) and gently fold into meringue.

Add about half a cup of your dark chocolate grated into mixture and gently fold in.

Line a baking tray and spoon the meringue mixture into mini pavlovas. TIP: make a slight indent on top to help cream sit better.

Turn oven down to 130 deg C (fan forced) and bake for 30 minutes. The leave oven door slightly ajar to let them cool for at least one hour in oven.

THE FUN PART - whip that cream, put generous amount on top of mini pavlovas, top with berries and more dark chocolate.